Top 7 Executive chef Jobs in Vineland, Nj

Sous Chef/Executive Chef
Lucien's —Berlin, NJ
- 12 hour shift
- Data analysis skills
- Research
- Recruiting
- Health insurance
- Dental insurance
Quick Apply
Renault Winery | Chef De Cuisine
RENAULT WINERY & RESORT —Egg Harbor City, NJ
- $85,000 - $90,000 a year
- Weekends as needed
- Mid-level
- 3 years
- Experience equivalent to degree accepted
Quick Apply
7d
EXECUTIVE CHEF - Rowan University - Glassboro, NJ
Gourmet —Glassboro, NJ
- $65,000 - $75,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Paid parental leave
Quick Apply

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Renault Winery | Chef De Cuisine
RENAULT WINERY & RESORT —Egg Harbor City, NJ
Supervise, train, coach, and develop kitchen team members, fostering a culture of accountability and excellence. Menu planning and seasonal recipe development.
$85,000 - $90,000 a year
Quick Apply
7d

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Culinary Director - Relocation Assistance Available
HHS —Columbus, OH
Collaborate with dietitians and chefs to develop menus that are in line with market trends and deliver nutritional value. Not Required But a Big Plus.
Quick Apply
Director of Culinary Services
Rittenhouse Village Gahanna —Gahanna, OH
Provincial Senior Living is seeking an experienced Culinary Services Manager to lead all kitchen and dining operations within our independent senior living…
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12h

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Sous Chef/Executive Chef

Lucien's
Berlin, NJ

Quick Apply

Job Details

Full-time

Benefits

Health insurance
Dental insurance
401(k)
Paid time off
401(k) matching
Flexible schedule
Food provided

Qualifications

Research

Full Job Description

Designs and prepares meals by providing culinary expertise; promoting and providing quality food services; managing staff. Duties:

* Accomplishes culinary human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining food production employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures. * Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change. * Meets culinary financial objectives by estimating requirements; preparing an annual budget; designing menus; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques. * Develops recipes and portion specifications by understanding consumer tastes and nutritional needs; anticipating emerging food and dining trends; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints. * Oversees food preparation by consulting with management; sous chefs, pastry chefs, , and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces. * Improves menu quality and consistency by analyzing food production records and menu expenses; standardizing production recipes; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes. * Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends. * Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans. * Maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls. * Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases. * Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies. * Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Skills/Qualifications: Food Research, Process Improvement, Strategic Planning, Verbal Communication, Informing Others, Food Sanitation, Safety Management, Emphasizing Excellence, Vision, Management Proficiency, Quality Focus

Benefit Conditions:

Waiting period may apply

Job Type: Full-time

Benefits:

401(k)
401(k) matching
Dental insurance
Flexible schedule
Food provided
Health insurance
Paid time off

Shift:

10 hour shift
12 hour shift
8 hour shift

Supplemental Pay:

Bonus opportunities

Work Location: In person

Quick Apply

Refine Your Search

executive chef jobs in vineland, nj

Sous Chef/Executive Chef

Renault Winery | Chef De Cuisine

EXECUTIVE CHEF - Rowan University - Glassboro, NJ

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